As a mom who’s always juggling a busy schedule, I’m all about finding simple recipes that deliver on taste without taking up too much time. That’s why I love this baked beans recipe! It’s perfect for those days when I need something quick but still homemade and comforting. Plus, it’s a hit with my family every time. There’s just something so satisfying about knowing that I can whip up a batch of baked beans in no time, and the kids will come running for seconds.
I first started making this recipe when I was looking for ways to stretch meals while still keeping things flavorful. Baked beans have always been a pantry staple in our home, but I found that adding a few fresh ingredients like onions and red bell peppers really takes them up a notch. The combination of the smoky paprika and a splash of Worcestershire sauce gives it a depth of flavor that you just don’t get from canned beans alone.
What I also love about this dish is how versatile it is. Whether I’m serving it as a side for grilled meats or simply enjoying it on its own with some crusty bread, it’s a recipe that fits into so many different meals. And on busy weeknights, there’s nothing better than knowing I can get dinner on the table in under 30 minutes.
Preparing Homemade Baked Beans
Click here to get printable version
Ingredients
- 1/4 cup finely diced onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon tomato paste
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (400 g) cannellini beans, drained
- 1 can (100 g) diced tomatoes
- A splash of Worcestershire sauce
- 1 teaspoon granulated sugar
Directions
Start by heating a little oil in a non-stick saucepan over medium heat. Once the oil is warm, add the diced onions and chopped red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
Next, stir in the tomato paste and sprinkle the smoked paprika, along with salt and pepper. Stir everything together to coat the vegetables with the seasoning.
Pour in the drained cannellini beans and give it a good mix. Then, add the diced tomatoes, a splash of Worcestershire sauce, and the sugar. Stir everything well.
Let the beans simmer gently for 4-5 minutes, stirring occasionally to prevent sticking. Continue cooking until the mixture has thickened to your preferred consistency. Serve hot and enjoy!
Storing Suggestion
Store any leftover baked beans in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm it gently over low heat.
Cooking Tips
For an extra smoky flavor, consider using smoked paprika or adding a bit of liquid smoke. You can also substitute the red bell pepper with green bell pepper if you prefer a slightly more bitter flavor.
Serving Suggestions
These baked beans make a perfect side dish for barbecued meats, burgers, or hot dogs. They also pair well with a slice of crusty bread or can be served over rice for a heartier meal.
Ingredient Substitutions
If you don’t have cannellini beans on hand, you can easily substitute with navy beans or kidney beans. You can also replace the Worcestershire sauce with soy sauce for a vegetarian option.
Seasonal Variations
In the summer, you can add some fresh corn kernels or grilled zucchini for a seasonal twist. In the colder months, try adding a pinch of cinnamon or nutmeg to give the dish a warm, comforting flavor.
Allergen Information
This recipe contains Worcestershire sauce, which may contain fish. For those with a fish allergy, substitute the Worcestershire sauce with a vegetarian alternative, such as soy sauce or coconut aminos.
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the baked beans in advance and store them in the refrigerator for up to 3 days. Simply reheat them before serving.
Can I freeze the baked beans?
Absolutely! Allow the beans to cool completely before transferring them to a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge and reheat on the stove when ready to serve.
What can I serve these baked beans with?
These beans are great alongside grilled meats, burgers, or even on toast for a hearty breakfast. You can also serve them as part of a barbecue spread or with a simple salad.
Can I add meat to this recipe?
Yes! If you want to make the beans heartier, you can add cooked bacon, sausage, or ground beef when sautéing the onions and peppers.
How can I make these beans spicier?
To add a bit of heat, try adding a chopped jalapeno or a pinch of red pepper flakes when sautéing the vegetables. You can also use hot smoked paprika for an extra kick.
How long should I cook the beans if I prefer them thicker?
If you like your baked beans thicker, let them simmer for an additional 5-7 minutes, stirring occasionally to prevent burning. This will allow more of the liquid to evaporate, resulting in a thicker sauce.
Homemade Baked Beans
Ingredients
- 1/4 cup finely diced onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon tomato paste
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (400 g) cannellini beans drained
- 1 can (100 g) diced tomatoes
- a splash of Worcestershire sauce
- 1 teaspoon granulated sugar
Instructions
- Heat some oil in a non-stick saucepan over medium heat. Once it’s hot, add the diced onions and red bell pepper. Sauté for about 3 minutes.
- Stir in the tomato paste and season with smoked paprika, salt, and pepper. Mix well.
- Add the cannellini beans and stir them into the mixture. Then, incorporate the diced tomatoes, a splash of Worcestershire sauce, and the sugar.
- Allow the mixture to come to a gentle simmer. Stir occasionally and let it thicken for about 4-5 minutes. The beans are ready when they have thickened to your liking. Enjoy!
